Sea Salted Caramel Sauce

Salted Caramel seems to be all the rage these days. I was a caramel fan since the very beginning so don’t you dare you think I’m jumping on the bandwagon. I’m also collecting recipes for a fancy sundae party and this sauce is one of my most favorite things to have on hand for my desserts.  It’s so delicious and uses only fresh ingredients (aka no corn syrup). It’s lovely and so easy.

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Sea Salted Caramel Sauce
yields a little over 1/2 c. sauce

needs:
3/4 c. sugar
3 T. water

1/2 c. heavy cream
1/2 t. vanilla
1/4 t. sea salt

Start by combining water & sugar in a saucepan over medium low heat. Stir to combine to help the sugar dissolved. You won’t be stirring the sauce after this first stir. In a liquid measuring cup, combine vanilla and cream and keep nearby. Measure out the salt as well.

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Now it’s just a waiting game. Get comfortable with your sugar water because you are going to be hanging out with it for a couple minutes. The sugar & water will undergo some transformations as shown below. Once the color starts to change from clear/white to yellow/amber, the process move quickly and it’s important to be watchful or you will have burnt sugar & it has a pretty wretched flavor if you continue on with the sauce.

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Once you get to a nice amber color, remove from heat immediately and pour in the cream/vanilla mixture. It will bubble pretty furiously but that’s okay! Start stirring immediately until the cream is incorporated into the hardening caramel. Keep stirring until the mixture is smooth.

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Add your sea salt and allow the sauce to cool. It will look a little thin, but it thickens considerably as it cools! I store mine in a mason jar in the fridge.

When ready to use, place the jar in a warm bowl of water to soften it up again.

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Easy Sponge Cake with Pineapple Rum Compote

I’m trying to think of a way to cleverly introduce this post with some reference to pineapples, coconuts, and beaches. But really, I just wanted to make something of the pineapple that I wasn’t going to finish in the fridge (who is going to eat an entire pineapple to themselves within a week? Not me, not this week. I guess I was a little ambitious with that purchase). I had a friend over who said his favorite dessert is angel food cake. Angel food cake?! Of all the desserts in the world, angel food cake?! I feel like there are probably a million desserts that I would eat before I would ever reach for a slice of angel food cake. It takes all kinds, I know. I know.

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I’m making a small batch of this because I can’t imagine what I would do with two cake rounds of this sponge cake without available mouths to feed. If you do have mouths to feed, the good news is that it is easily doubled!

Easy Sponge Cake:
yields one 9×9 inch cake
3 eggs, separated yolks & whites
1/2 c. flour
1/2 c. sugar, divided

Preheat oven to 350 degrees.

Place the egg whites & egg yolks in separate bowls. Add 1/4 c. sugar to each of the bowls. With an electric mixer, begin with the whites and beat until stiff peaks form. Set aside. Beat the yolks until they turn pale in color & are slightly thickened.

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Gradually add the flour by folding it in with a spatula or spoon. In a oiled or buttered cake pan, pour in your mixture. Bake for 12-15 minutes, or until toothpick comes out clean 🙂

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Pineapple Compote
yields about 2-3 cup
1 pineapple, chopped into small pieces
1/2 c. brown sugar
1/2 c. rum
1 T. lemon juice
dash of cinnamon

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In a small saucepan, combine all ingredients over medium heat. Allow mixture to simmer for about 10 minutes, or until slightly thickened with a liquidity sauce (this is going to seep into your sponge cake and make everything delicious)
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Now we have so many options!

You can serve this compote…
1. warm over your warm sponge cake like the first picture with some powdered sugar
2. cold over cold sponge cake
3. in a mini dessert form like the one below (shot glasses are cute for this, too)
4. parfait style with the addition of whipped cream.
5. however else you see fit.

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Be My Valentine Vanilla Cupcakes & Strawberry Buttercream

Happy Valentine’s Day, my sweet darlings! I love this holiday for a multitude of reasons.

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1. It is a day dedicated to reminding special people in your life that you care about them & love them.
I’m a very sentimental person. Sometimes we get caught up in life and forget to tell one another how much their continued support & friendship means to us. It’s really weird to just walk up to your friend on a random Tuesday with a card, covered in hearts no less, that states all the reasons why you appreciate them. They might get the wrong idea. We all get lonely and insecure sometimes and it’s nice to know you are cared for.

2. It gives you a reason to be thankful and grateful for the people in your life during a month that generally sucks.
By this time (especially in the Midwest), you’ve totally given up hope that it will ever be warm again. You hate looking at the delicate little snowflakes falling peacefully from the sky and you genuinely wonder why you ever said you liked to wear boots. Now is the time to be reminded of that awesome summer you and your lover/friend spent together and to make plans for spring picnics. Remember how fun it is to spend time with someone outside the constraints of sweatpants & netflix?!

3. Crazy things can happen!
You might have a honey that wants to smother you with kisses for a full 16 hours, surprise you with a pink Pomeranian puppy, or an icy cruise to Alaska. You might have a secret admirer who has planned some elaborate scheme to win your heart. Better yet, you could spend this day happily celebrating the fact that, for once, you aren’t eating a mediocre dinner at a mediocre restaurant, among a multitude of other couples, with someone who doesn’t really even make eye contact with you. Fuzzy slippers, a bubble bath, & a few glasses of wine for you. Surprise yourself with all that self-love!

Anyways, it’s not all commercialism (even though it kind of is), it’s about giving you an opportunity to practice love during a month that isn’t very inspiring or sexy.

To celebrate this great holiday, we shall make beautiful cream & pink colored cupcakes:

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Lightly Lemon Vanilla Cupcakes with Strawberry Buttercream
yields approximately 10 cupcakes

needs:
1/2 c. butter
2/3 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. cake flour
1 1/2 t. baking powder
1/4 t. salt
zest of one lemon
1/2 c. milk

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Preheat oven to 350 degrees.

In a bowl, combine flour, lemon zest, baking powder, and salt. Set aside. In a mixing bowl, cream the sugar & butter with a hand blender. Add the vanilla & eggs and blend until combined. Alternate adding the milk & dry ingredients until all are incorporated into a smooth batter.

Pour prepared batter into a cupcake liners positioned in a muffin pan. Fill to about 2/3 full. Place in oven and bake for about 15-17 minutes or until a toothpick comes out clean. Be sure that these cakes don’t brown too much or they will be dry.

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While they are baking, let’s move on!

We are making a strawberry puree reduction for this buttercream. Why? Because it is delicious, natural substitute to red food coloring in honor of this pink & red holiday. This reduction process will remove a great portion of the water content from the blended berries while concentrating that yummy strawberry flavor into a thick liquid.

Strawberry Puree Reduction:
1 c. whole strawberries

Place one cup of strawberries in the blender and whirl at high speed until chunks are reduced to a smooth puree. Transfer to saucepan. Cook over medium heat for about 15 minutes until the cup of berries is reduced to about two tablespoons.

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By the time you are finished with this reduction, you can get your precious cakes from the oven and let the reduction cool with them, side by side. (This gives them time to hang out before they are going to get together later, hehe).

Strawberry Buttercream:

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needs:
1/2 c. butter, softened
2 T. reduced strawberry puree
2 c. powdered sugar
1 t. vanilla

Blend all ingredients in a mixing bowl at medium speed until combined into a light, fluffy frosting. Transfer to piping bag, taking care not to lick your fingers, and pipe onto cupcakes.

Share the love 🙂

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Cupcake Craze Part 5: Red Velvet Cupcakes with Cream Cheese Frosting

I lied. I thought the cupcake craze was over, but there was another birthday that appeared. Here is a confession: I have no interest in red velvet cupcakes. I think they are just bad chocolate cakes dyed red. They can be beautiful but I don’t feel like there is a lot of creative potential since they are a little too ‘classic.’ I am also a little weary of the nearly necessary use of maddening amounts of food coloring. For your benefit, I shall one day use the scarlet reduction from beets or pomegranates but today is not that day.

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Before beginning, I will say that I made two batches of red velvet cakes. I won’t disclose which site I based my first recipe on for the sake of good blogging manners, but I will say that they were inedibly dry and quite wretched. Instead, this recipe was adapted from our sweet Martha Stewart.

Red Velvet Cupcakes
yields approximately 10 cupcakes

1 1/4 c. cake flour
1 T. cocoa powder
3/4 t. baking soda
1/2 t. salt
3/4 c. sugar
3/4 c. vegetable oil
1 egg
1 t. red food coloring
1/2 c. buttermilk
1 t. vinegar

Preheat oven to 350 degrees.

In a small bowl, combine flour, cocoa powder, baking soda, & salt. In a mixing bowl, whisk together sugar & oil. Whisk in the egg & food coloring. Measure out the buttermilk & vinegar in a liquid measuring cup and gradually alternating adding the wet & dry ingredients to the sugar mixture. Whisk together until combined.

Pour batter in cupcake wrappers situated in a muffin pan. Place in the oven for about 15 minutes, or until an toothpick comes out clean. Transfer to a wire rack to cool.

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Cream Cheese Frosting

1/4 c. cream cheese
1/4 c. butter
2 c. powdered sugar
1 t. vanilla
1 T. milk

In a mixing bowl with an electric mixer, combine all the ingredients until the desired consistency is reached. Transfer to piping bag and put in fridge until ready to use.

Arguably, my favorite part of baking cupcakes is thinking up the garnish. For the garnish for these cakes, I really wanted some red sprinkles to bring out the color of the cakes. Unfortunately, I did not have red sprinkles. I did, however, have some raw sugar.

To make your own colored sprinkles:
1 T. raw sugar
one drop of desired food coloring

Drop the color in the sprinkles and stir quickly to coat the sugar.

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When the cupcakes are cool, pipe the icing and garnish with your colored sprinkles & chocolate shavings!

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Cupcake Craze Part 4: Chocolate Cupcakes with Peanut Butter Buttercream

Since I was of legal working age, I have found myself holding a series of jobs in restaurants to pay my bills while I pursued other dreams of degrees and art-related jobs. While it is certainly not the most thrilling job one might hold, it offers certain oddities that keep life ever dramatic and interesting. There is absolutely nothing but a job in food service that will can provide a social environment that is at once sickly incestuous and dysfunctional while also filled with friendship, teamwork, and general camaraderie.

This final installment of the cupcake craze features a cupcake made for the ever dysfunctional rendezvous known as ‘a coworker’s birthday party.’ In the restaurant world, this means a message is sent out via employee messaging & everyone goes to the bar that is the closest to work. Some people get fancy and bring a change of clothes while others trudge over in their precariously stained shirts from the dinner rush. It is in this venue that work crushes are pursued, friendships sustained, and enemy lines erected. It’s quite frankly a zoo and best experienced in extreme moderation.

So anyways, our lady of the evening confessed she loved chocolate & peanut butter and thus:

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Chocolate Cupcakes with Peanut Butter Buttercream
yields 18 cakes

For the cake base, I steal Ina Garten’s recipe because it is moist & delicious. In fact,  it’s always a little amazing that it forms a cake due to all the liquid in the batter. I was more than a little worried the first time I made it.

Her recipe reads:

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee.

Preheat oven to 350 degrees.

Combine dry ingredients in a mixing bowl. In a large liquid measuring cup, combine oil, eggs, vanilla, and buttermilk. Incorporate slowly into the dry ingredients. Once combined, slowly stir in the coffee. Pour batter into cupcake papers to just over 3/4 full. Bake in oven for 13-16 minutes, or until a toothpick comes out clean. Transfer to wire rack to cool.

Peanut Butter Buttercream
2 c. powdered sugar
1/3 c. butter
1/3 c. crunchy organic peanut butter
1-2 T. milk

Combine in a mixing bowl and mix on medium speed until combined. Gradually add milk until the frosting reaches desired consistency.

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Cupcake Craze Part 3: Maple Cupcakes with Espresso Buttercream & Candied Pecans

Oh maple syrup! How lovely you are, all sweet & sticky and straight from the trees. I chose maple as my final flavor inspiration in the spirit of fall. This will conclude the trio of cupcakes made to bid farewell to my lovely best friend.
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Maple Cupcakes with Espresso Buttercream & Candied Pecans
yields approx 18 cupcakes

2 1/2 c. cake flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ginger

1/2 c. butter
1/2 c. brown sugar
2 eggs
2 t. vanilla
1 1/4 c. maple syrup
1/2 c. buttermilk

Preheat oven to 350 degrees.

In a bowl, combine dry ingredients. In a separate mixing bowl, cream the brown sugar & butter. In another small bowl, combine eggs, syrup, vanilla and buttermilk. Alternate adding a portion of the dry ingredients and a portion of the wet ingredients until combined.

In a cupcake pan, fill cupcake cups a little over 3/4 full. Place cupcakes in the oven for approx. 15-20 minutes, or until a toothpick comes out clean.

Gently remove cakes from the pan and set aside on a wire rack until cool.

Espresso Buttercream

1/3 c. butter
3 c. powdered sugar
2 T. espresso syrup*
1-2 T. milk

Place all ingredients in a mixing bowl. With an electric mixer, beat on medium speed until the frosting is the desired consistency. Transfer to piping bag and put in refrigerator until ready to pipe the cupcakes!

To make espresso syrup:
Method 1: Combine a double shot of espresso & 1/4 c. brown sugar in a sauce pan. Heat over medium-low until the sugar dissolves.
Method 2: Combine 1/2 c. strong coffee & 1/4 c brown sugar in a sauce pan. Heat over medium-low heat for approximately 10 minutes, until some of the liquid dissolves and the sauce thickens.
**For extra flavor in this buttercream, I added a little spoonful of molasses to the syrup while it was heating!

Now you might be thinking,’wowza wow wowza there is way to many sweet ingredients in these little cakes!’ And honestly, I was worried about it too, but it’s fine. They are just lovely!

Pipe the frosting on the cupcakes and garnish with candied pecans!*

*To candy pecans, simple put one cup of pecans in small saute pan with 1/4 c. maple syrup. Saute over medium heat until the liquid from the syrup has evaporated and the pecans are sticky. They harden as they cool 🙂

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Cupcake Craze Part 2: Pumpkin Spice with Maple Cinnamon Cream Cheese Frosting

The craze goes on! Another perfect fall treat to celebrate the season! These cupcakes were made for my best friend’s going away party in October. She has been my longest & my loyal friend but was leaving me to live in Guam for a year to study as a biologist. I made a ton of cupcakes. The supplies were a little absurd as seen below:

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Pumpkin Spice Cupcakes with Cream Cheese Frosting
Batter:
2 c. cake flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. pumpkin pie spice

1/2 c. butter
1 1/4 c. brown sugar
2 eggs
1/2 c. buttermilk
3/4 c. pumpkin puree

Preheat oven to 350.

In a bowl, combine dry ingredients. In a mixing bowl, cream the sugar & butter together. In a liquid measuring cup, combine eggs, pumpkin, and buttermilk. Alternate adding a portion of the dry ingredients and a portion of the wet ingredients to the creamed butter & sugar. With a mixer or by hand, combine until smooth.

Fill cupcake cups a little over 3/4 full. Place in the oven for about 15-20 minutes, until a toothpick comes out clean. Transfer to cooling rack & begin on the frosting.

Maple Cinnamon Cream Cheese Frosting

2 – 8 oz. packages cream cheese
1/2 c. butter
3 c. powdered sugar
1 T. maple syrup
1 t. cinnamon

Combine ingredients in a large mixing bowl. Beat together on medium speed until smooth. Transfer to piping bag and place in refrigerator until ready to pipe the cupcakes. Once frosted, garnish the cupcakes with a sprinkle of cinnamon & raw sugar.

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Cupcake Craze Part 1: Apple Spice with Caramel Buttercream

I’ve fallen in love with cupcakes. They are the perfect sized treat and allow for so much creativity. I can put alcohol or fruit or coffee or whatever else in the batter. I can think up delicious buttercream with homemade syrups for flavoring. I can garnish them with drizzles, crumbs, candies, or nuts. I have different frosting tips to make each unique. I’m enamored.

So I have four recipes. Three were made for a party & I never really got good photos of them but they were too delicious and received too many compliments to go unnoticed. Forgive my less-than-beautiful iPhone photography. Better documentation will be provided when I undoubtably make them again.
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Apple Spice Cupcakes with Caramel Buttercream
yields approx 20 cupcakes

Batter:
2 1/2 c. cake flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ginger

1/2 c. butter
2 c. sugar
1 t. vanilla
2 eggs
3/4 c. buttermilk
3 c. shredded cooking apples (I used a variety of types!)

Preheat oven to 350.

In a bowl, combine dry ingredients. In a mixing bowl, cream the sugar & butter together. Add the vanilla. In a small bowl, combine eggs and buttermilk. Alternate adding a portion of the dry ingredients and a portion of the wet ingredients. Once incorporated, add the three cups of apples into the batter with all of the juice that has collected (this helps them be moist and so delicious) until combined.

Fill cupcake cups a little over 3/4 full. Place in the oven for about 15-20 minutes,  or until a toothpick comes out clean.

Place on a cooling rack while we whip up the frosting!

Caramel Buttercream:
1/3. c butter
3 c. powdered sugar
1 t. vanilla
3 T. caramel sauce* (plus extra for garnish)
1-2 T. milk

You can either place everything in a bowl and beat on medium speed with an electric mixer -or- you can cream the sugar and butter with the vanilla and caramel and gradually add the milk to the desired consistency. Frosting is a no-brainer. Do what you do (even if that means spraying powdered sugar all over your tshirt).

Place finished buttercream in a piping bag with fitted tip. Pipe the frosting on the cupcakes. Using a small spoon & quick right to left motions, drizzle remaining caramel sauce on top for a pretty garnish.

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Tiramisu Cupcakes

Tiramisu is my favorite dessert of all time; strong coffee, spongy cake, sweet cream, and rum – what more could you ask for? My friend Hanna came over for dinner last night and I decided to make small deserts to share with her. As much as I would like to have a whole pan of tiramisu, I really wanted something smaller and individual. Alas, cupcakes.

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If Martha Stewart was working in Nadia Giosia’s Bitchin’ Kitchen, this might be their love child. I valued Nadia’s recipe for its use of raw sugar & rum while I valued Martha Stewart’s recipe for its use of cake flour & egg yolks. This recipe more heavily favors Nadia’s version.

Tiramisu Cupcakes (yields approximately 12 cupcakes)

Espresso Glaze:

1/2 c. strong coffee or espresso
2 T. raw sugar
1 T. Rum

If the coffee you are using is hot, add the raw sugar & let dissolve. If not, dissolve the sugar in a little hot water and then add it to the coffee. Pour in the tablespoon of rum. Let cool.

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Cupcake Batter:

2 eggs, 1 egg yolk
1/2 c. raw sugar
1 T. rum
1/2 c. cake flour
pinch of salt
2 1/2 T. melted butter

Preheat the oven to 350 degrees.

In a small bowl, combine flour & salt. Set aside. In a saucepan, melt the 2.5 T. of butter and set aside. In a large bowl, place your two eggs and 1 egg yolk. With an electric mixer, blend the eggs until it becomes a bit bubbly & frothy.

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Add the sugar in one pour and add the tablespoon of rum. Continue to blend until the mixture turns pale yellow, has a bit of a shine to it, and has grown to almost three times the initial volume. **This is very important because this is what makes the cakes spongy and soft.

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After the batter is pale & voluminous, fold in half the cake flour & salt mixture gently until constituted and then fold in the other half. Pour in the melted butter and delicately fold that in as well until just combined.

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In a cupcake pan, place 12 baking cups. Spoon the batter into the baking cups until almost full.

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Bake your cakes for 12-15 minutes, until the edges are slightly browned and a toothpick comes out clean.

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Transfer cakes to a baking rack.

From the espresso glaze, remove 1 T. and set aside. The rest of the glaze will be added to the cakes gradually. While still warm, use a 1/2 t. to pour espresso glaze on the cakes. Repeat until the glaze is used up, allowing time in between for the cakes to soak up the liquid. Allow to fully cool.

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Mascarpone frosting:
8 oz. mascarpone
1/3 c. powdered sugar
1 T. espresso glaze

For the frosting, place all the ingredients in a shallow bowl. Use an electric mixture or spoon to combine. Apply to cupcakes using a butter knife or a piping bag.

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Garnish your caked with a little cocoa powder or chocolate shaved with a vegetable peeler.

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Allow the cakes to rest in the fridge for an hour as to finish soaking the espresso glaze through the cake. The result is a light & delicious version of my most favorite Italian dessert! So wonderful.

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Fourth of July Bourbon Cherry Hand Pies

I have a confession: I don’t like pie. Let me be clear: I like making pies but I don’t really enjoy eating them, a fact that is nearly sacrilegious during the pie-eating frenzy we call Thanksgiving. I love crumbles & crisps. I love tarts and parfaits, but not pies. I know, I know.

In keeping with the theme of this blog, I just want to point out that I cannot find a purpose for an entire container for sour cream. I made soft tacos this week & I also made mini cheesecakes & this recipe and I still have sour cream left. I should also point out that I have too many desserts in my fridge that I am going to have to pawn off on unsuspecting coworkers.

I pared down the recipes I found for these treats because honestly, I have no use for a million cherry hand pies. This filling recipe was the perfect ratio to crust. If you like pancakes & waffles, you could always double it or 1.5x it to have a little extra cherry sauce for the morning.

Alright, so the crust needs to chill a bit so you ought to start there.

Bourbon Cherry Hand Pies  (yields 12-14 small pies)

For crust (adapted from Smitten Kitchen sans lemon juice):

1 1/4 c. flour
1/4 t. salt
1 stick of cold butter (8 T.)
1/4 c. sour cream
1/4 c. cold water

Egg wash for later:

1 egg yolk
1-2 T. milk or water

Combine flour & salt in a large bowl. With a pastry blender, cut in the butter until the flour is coarse, with nearly pea-sized grains.

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In the middle of the mixture, create a well to place the sour cream. Fold to combine. Make another small well and gradually add the cold water until the dough comes together. Form into a ball and refrigerate for an hour (or freeze for 20ish minutes, depending on how quickly you want to get to your
hand-pies).

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Now, we ought to make the filling while the crust is chillin.’  Hehe.

For filling (or a yummy sauce for pancakes, waffles, etc)

2 cups tart cherries (pitted as I have done, or frozen if you aren’t feel it).
1/3 c. sugar
1 1/2 T. corn starch dissolved in 1 1/2 T. water
1 t. vanilla
1 T. bourbon (optional, of course)

*Note: I seriously considered shaking in some Angostura bitters, adding a touch of sweet vermouth, & squeezing a few drops of orange juice into this recipe and creating some spin on a Manhattan.  If you want to go that route, do it and let me know. I will probably end up trying it at a later date.

Alright. let’s pit these cherries.

After washing your cherries, de-stem them & gently insert the knife into the center of the fruit until it touch the pit. Rotate the knife in a circle and remove the pit. Repeat a million times until you have two cups. 🙂

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In a small sauce pan, combine cherries & 1/3 c. sugar. Over medium heat, allow the sugar to dissolve & the cherries to break down a bit, around 5-7 minutes depending on how wonderful your stovetop is.

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Once broken down, add the corn starch dissolved in water and allow the sauce to boil until thick. Remove from heat and add the optional vanilla & bourbon.

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My, my. What a beautiful cherry red 🙂 Cool on the stove for a while and then place in the fridge while the dough is chilling.

At this point, you can either sit down and say ‘well. whatever. I will deal with these hand-pies later’ Or you can jump right back into the dough. I say, seize the day and roll out your dough!

So. I tried to use my biscuit cutters for this and they were just a tad bit too small so I ended up needing to roll them out a bit. I would suggest thinking more about what size you would like than I did. I think the rim of a small bowl would work nicely. Something roughly around 3.5-4.5 inches across. They don’t grow in the oven, so make your selection wisely.

Roll out your dough on a pastry mat or your kitchen table or wherever you have a flat, clean surface (hey, I don’t judge). Use a circular object to help you cut out your pastry dough. Place the cut-outs on a wax or parchment paper lined baking sheet & place back in the fridge to chill for another 40 minutes to an hour.

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Okay so whatever, mine are a bit awkward. I blame the biscuit cutter fiasco and my own stubbornness. I would also say that mine are a bit thinner than I would prefer. I would say stick to around a 1/8 inch, or you can go thinner/thicker depending on how much crust you like. Basically all that matters is that they don’t tear when you put them together.

After your dough circles are cold again and your filling is cool, you can begin assembly!

Place 1-2 T. of filling in the middle of each circle. Add a little cold water around the edges to help seal the dough. Gently fold the dough in half and press together with your fingers. For a decorative edge, use a fork to seal.

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After all the pies are folded, place in the fridge for another 2o or so minutes. This is their last settling period as the oven preheats.

Preheat the oven to 400.

Transfer your pies to a baking sheet. Make sure to spray your sheet or use a silicon baking mat because these little creatures like to stick! Score the tops of your pies with a sharp knife. Combine an egg yolk and a 1-2 T. milk or water . With a pastry brush or your fingers or whatever else, gently apply the egg wash to the top of your pies. Sprinkle a little coarse sugar on top of the wash or regular sugar if you don’t feel like having coarse sugar around.

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Bake for 15 to 20 minutes, depending on how golden brown you would like to see your pies. Let cool for 5-10 minutes and transfer to a wire rack. Serve warm just plain or with optional little scoop of ice cream or dollop of whipped cream or shake of powdered sugar!

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